Smothered Pork Chops

• 2 lbs. boneless pork chops
• 3 T avocado oil
• 2 tsp sea salt
• 1/2 tsp cracked black pepper
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1-8oz package sliced mushrooms
• 2 C chicken broth
• 2 T almond flour
• 2 T tapioca flour
• 2 T ghee

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1. Add 1 tablespoon of avocado oil in a large skillet on medium heat. Sprinkle the pork chops with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. Make sure to sprinkle the salt and pepper evenly on both sides of the pork. Once your pan is hot, add the pork chops and cook until they are golden brown, about 3-5 minutes on each side. Once pork chops are seared and cooked, remove them from the pan and set aside.
2. Add 2 tablespoons of avocado oil the pan, along with the mushrooms and onions. Sauté for about 5-7 minutes, stirring often. The mushrooms should be cooked and the onions should be translucent. Add the ghee and the garlic, cook about 1-2 minutes more, stirring occasionally.
3. Sprinkle in the almond and tapioca flour. Whisk everything together. Pour in the chicken broth, continuing to whisk and scraping the little brown bits from the bottom of the pan. Bring the mixture to a boil, stirring the entire time.
4. Add 1 teaspoon of sea salt and the pork chops into the gravy. Turn the heat to low and continue simmering until the pork chops are hot for about 5 minutes.
5. Serve the pork chops with your favorite vegetable and potatoes or sweet potatoes.